Wines:
Poligny Montrachet "Clavoillon" 1999 Olivier LeFlaive
Chatêau Ducru-Beaucaillou 1989 St. Julien
Vouvray "Moelleux" Cuvée Constance 1997
Kamoizumi Komekome (Happy Bride) Junmai Sake
Chef's Collection:
Tomato Gelée, Melon, Tarragon Emulsion, Proscuitto Salt
Cucumber Noodle, Dungeness Crab, Orange Mustard
Tru's All-Black Caviar Staircase
Selection of Sashimi-grade Fish, Complimentary Garnishes (Suzuki, Hamachi, and Ahi)
Roasted White Asparagus, Shallots, Parmesan
Rabbit Consommé Morels, Pea and Lavender Emulsion
Whipped Salt Cod, Creamy Potato, Smoked Gelée, Caviar (Brandade)
Tagliolini, Peeky Toe Crab, Uni
Poached Hawaiian Opakapaka, Green Papaya, Fennel, Thai Nage
Braised Veal Shank, Sweetbread Cappelli, (Thumbelina) Carrots (with Ginger), Veal Bouillon
A Selection of Cow, Goat, and Sheep's Milk Cheeses
Pistachio Cherry, Coupe, Kirsch Foam, Cocoa Puffs
Mignardises and Lollipops (peanut butter and milk chocolate lollipop, raspberry gelées, sunflower-seed toffee)
Chocolates
Lemon Pound Cake